Homemade natural cheeses - this title requires a little explanation. Generally, cheeses are natural products because milk, cultures of cheese-making bacteria, calcium chloride and rennet are usually used for their production.
Why did I give such a title? - I explain. Bacteria are present in milk obtained from e.g. a cow. Their effects are similar to these effects obtained as a result of the addition of special cheese bacteria, so I do not pasteurize milk. The natural bacterial flora will replace them. For this reason, I do not add calcium chloride because it is unnecessary. I hope for good homemade cheese. Is that right ... and yes and no ... I have no control over what really lives in milk. It should be ok but that's not certain. Much depends on the hygiene of the milk production site and the animal's state of health. We can expect that the cheeses made in this way will be different and that from time to time it may fail.
For more details I invite you to the movie.
Homemade cheese and cheese making fascinate me more and more.
The recipe and descriptive version are available on the blog nomart.pl/word...
Bon Appetit!
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